摘要
采用响应面法(RSM)分析了乳酸链球菌素、丙酸钙、乳酸和壳聚糖对年糕腐败菌生长的抑制作用,以探讨抑菌剂对年糕的保鲜效果。结果表明:乳酸链球菌素和乳酸对年糕保鲜的抑菌作用极为显著,二者的交互影响作用也极为显著;丙酸钙对年糕中霉菌的抑制作用较好。壳聚糖浓度影响抑菌剂成膜的厚薄,从而影响到抑菌效果。通过中心组合设计(CCD)试验设计并建立回归模型,经验证回归的拟合程度好。同时得出年糕复合抑菌剂配方为壳聚糖2%、乳酸1%、乳酸链球菌素0.30 g/L、丙酸钙0.3 g/L,采用该抑菌保鲜液涂膜处理年糕,真空包装后25℃贮藏120 d无变质,菌落总数测定<1 000 cfu/g。
The effects of nisin,calcium propionate,lactic acid and chitosan on the growth of spoilage microorganisms in rice cake were investigated by the response surface method.A regression model was established with central composite design.Results： Nisin and lactic acid inhibit the growth of spoilage microorganisms significantly,and there is remarkable interaction effect between nisin and lactic acid.Calcium propionate can decrease the mold growth in rice cake.The inhibition effect of chitosan for spoilage microorganisms is concentration dependent.The formulated optimal compound inhibitor is chitosan 2%,lactic acid 1%,nisin 0.30 g/L,and calcium propionate 0.3 g/L.Using the compound inhibitor,the shelf life of the rice cake with vacuum package extends to 120 d at 25 ℃,with microorganism number 1 000 cfu/g.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2010年第9期97-101,共5页
Journal of the Chinese Cereals and Oils Association
基金
科技部"十一五"国家科技支撑计划(2008BADA0B04)
关键词
年糕
响应面分析
抑菌剂
rice cake
response surface methodology
bacteriostatic
作者简介
刘青梅,女,1960年出生,教授,硕士生导师,农产品贮藏及加工
